Weekday breakfasts are quick and easy. A bowl of cereal, milk and toast. Frozen pancakes popped in the toaster with a sausage link or two. Oatmeal. Peanut butter toast and cut up bananas. But on the weekends, I love a more complicated, more decadent breakfast. Sometimes I make a batch of muffins and a pitcher of smoothie. Or fresh blueberry pancakes, or french toast or egg and cheese burritos. Today I rifled through our fridge and found some Phyllo dough left over from a dessert I'd made for a party... I was going to wrap the dough sheets around some bananas and chocolate but alas, we are out of both bananas and chocolate chips. So I got creative.
I took out six ramekins and spread layer after layer of leftover phyllo dough sheets with melted butter, folding them up and placing them in the ramekins until they formed a cup. Then I made custard out of eggs (we have tons --they were on sale), milk, sugar and fine farina. I poured this mixture into the cups and then placed a layer of phyllo back on top. After they baked at 375 for 25 minutes, I made syrup of water, sugar, lemon juice and cinnamon and poured that atop the pastries. They turned out pretty yummy and were easy and cheap to make! A sweet breakfast treat!
This is what my childrens' faces looked like when I brought them out.
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